Iowa Corn Relish

This is the recipe I have. Maybe it'll fit your bill. It made a beautiful product, and I enjoyed it.

Recipe from "Farm Journal's Freezing and Canning Cookbook", 1978 edition "Prize Recipes from the Farms of America by the Food Editors of Farm Journal".

Iowa Corn Relish
"Young, tender corn at its flavor peak makes the best-tasting relish".

20 ears sweet corn (2.5 qts. whole kernels)
1 cup green pepper, chopped (3 large)
1 cup sweet red pepper, chopped (3 large)
1 cup onion, chopped (2 medium)
1 cup celery, chopped
1-1/2 cup sugar
1 tbsp canning/pickling salt (I made a note to use 2)
1 tbsp mustard seeds
1/2 tsp celery seeds
2-2/3 cups 5% acid-strength cider vinegar
2 cups water

Boil husked, silked corn ears 5 minutes. Cool in cold water. Cut whole kernels from cobs; measure.

Combine all ingredients in 4-qt. kettle. Simmer 20 minutes.

Ladle relish into 6 hot pint jars, covering with liquid, and filling to within .25 inch of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

Jola Gayle


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